Begin by thoroughly patting the chicken wings dry with paper towels. Place them on a baking sheet uncovered and leave in the fridge overnight to dry out and develop that ideal crisp surface.
In a large bowl, combine the salt and baking soda. Toss the wings evenly with this dry rub, ensuring every piece is coated well.
Let the coated wings sit at room temperature for about 20-30 minutes while you prepare your frying station. Meanwhile, pour the oil into a heavy-bottomed pot and attach a deep-fry thermometer.
Heat the oil to 180°C (355°F). Once hot and bubbling steadily, carefully add a batch of wings, avoiding overcrowding, and fry for about 8-10 minutes until they turn a deep golden color and crackle loudly.
Using a slotted spoon, transfer the fried wings to a wire rack set over paper towels. Let them rest for 5 minutes to drain excess oil and to help the skin stay shattery and crisp.
Repeat the frying process with remaining wings, maintaining the oil temperature at 180°C. Check for doneness by pressing the skin; it should crackle and feel firm, with an internal temperature of 75°C (165°F).
Once all batches are fried and rested, toss the wings in your favorite sauce or serve them plain. For extra flavor, sprinkle with flaky sea salt or chopped herbs just before serving.
